Best. Meatloaf. Ever.

Or so I am told.


By everyone I make it for.


I happen to think so as well. (visualize me tooting my own horn. Toot toot!!)

Passed down to me by my Mom and to her from my Nana, I am unsure of it's exact origins, but if you google "Sicilian meatloaf" you are bound to come up with something very close. Seasoned very simply, with the addition of a little V-8 juice, it is flattened and rolled around ham and Mozzarella. Over the years we have made one minor update in substituting prosciutto for the original deli ham that was called for.

It freezes and travels raw and ready to be cooked beautifully and I have brought it on many a camping trip only to be hailed as the goddess of the kitchen, a title I think is pretty well deserved. It also makes for the BEST meatloaf sandwich the next day. And the next day. And the next if you still have leftovers.

In making it tonight I came across one glitch in my planning. After searching the pantry I found I had no bread crumbs. Gasp! What's a girl to do???

Crush up some fat free herb seasoned bread crumbs and voila! I am a genius sometimes.

Sicilian Meatloaf

2# Lean Ground Beef
2 Eggs
1/2 C V-8
3/3 C Bread Crumbs (or crushed croutons!!!!)
2 T Parsley
1 T Oregano
1/2 tsp Salt
1/4 tsp Pepper
1 Clove of Garlic, minced (or 1 tsp Garlic Powder)
6 slices of Prosciutto
1 1/2 C Shredded Mozzarella

Mix all ingredients except Prosciutto & Mozzarella in a bowl. Turn out on a large piece of waxed paper or parchment paper. Shape in to a rectangle as shown....

Lay down Prosciutto and sprinkle mozzarella over the meat, leave one edge clean to seal the loaf

Roll up into a nice fat roll, keep seam side down and pinch the ends so the Mozzarella does not leak out during cooking (waste cheese??? I think not!)

Bake at 350 for about an hour + 15 minutes. The interior should be about 150-160. Take it out and let it rest.

Slice and serve with awesome gravy. Mashed potatoes are a natural side dish, so go ahead and indulge. :)

The gravy is best made with...you guessed it! Homemade beef stock!

Heat 3 T of oil or bacon fat (Pork fat rules!) and add 3 T of flour, cook for about 5 minutes until it starts to brown a bit. Add in 2 Cups of stock, whisking the whole time to break up the lumps. Cook until thickened and add 1/2 cup of V-8. Season to taste. If it is not thick enough, add some more flour to your V-8 before adding it in and it should thicken up.

If you are in the desert on New Years Eve or camping somewhere where beef stock is not a viable option and not lucky enough to have my friend Jamie's kitchen supplies, packaged gravy does quite well, just don't forget to add the V-8, about 2 packages of gravy to 1/2 cup V-8. :)